MOROCCAN KŪMARA NUGGETS WITH WHOLESOME HEMPSEED TABOULI You can count on this meal for multiple reasons: it’s easy, delicious, not too heavy, not too light and really nutritious. by Sophie Steevens - Recipe from her book Simple Wholefoods | Makes 20 nuggets | serves 3-4 INGREDIENTS - Moroccan kumara nuggets 500 g kūmara, peeled (I use a combination of orange & purple)
2 x 400 g cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas) 1/2 cups almond meal (ground almonds) handful fresh parsley, finely chopped 2 spring onions, finely sliced 1/3 cup pitted black olives, sliced 1/4 cup chopped pistachios (or almonds) 2 tsp ground cumin 1 tsp sea salt (optional) 1/2 tsp ground coriander 1/2 tsp mixed spice 1/8 tsp ground white pepper sprinkle of ground cinnamon sprinkle of hempseeds or sesame seeds (optional) INGREDIENTS - Hempseed tabouli 1 cup hempseeds 1 cup finely chopped fresh parsley handful fresh mint, finely chopped 1/2 cup finely diced telegraph cucumber 1/2 cup finely diced red onion 1 cup finely diced tomato 2 Tbsp lemon juice 1 tsp lemon zest 1/2 tsp sea salt (optional) 12 wholefoodliving.life | Summer 2022
METHOD 1. Preheat the oven to 180°C (350°F) fan-bake. Line a baking tray with baking paper. 2. Bring a saucepan half-filled with water to a boil. Place the kūmara in a colander over the water, cover, and steam for 15 minutes, or until just tender. 3. Add the kūmara and chickpeas to a large bowl and mash until mostly smooth, leaving a few whole chickpeas and small chunks of kūmara for texture. 4. Add all remaining nugget ingredients except cinnamon and hempseeds or sesame seeds, and mix to combine. 5. Using your hands, shape the mixture into 20 rectangular or oval nuggets. Place each nugget on the prepared tray and lightly sprinkle with cinnamon and hempseeds or sesame seeds, if desired. 6. Bake for about 35 minutes, or until golden and slightly crispy. 7. For the Hempseed tabouli, place all the ingredients in a large bowl and toss to combine. 8. To serve, divide the nuggets evenly between four shallow bowls. 9. Add a serving of Hempseed tabouli and sliced avocado. 10. Garnish with a sprinkle of pomegranate seeds for a pop of colour, if desired.
